Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%, 0.6%) and citric acid concentration (0.1%, 0.3%, 0.5%). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. Variables such as fresh fruits (65.5%) and sugar (34.0%) were held constant. Data analysis was performed using an analysis of variance while the comparison of means was performed by the Tukey's range test. After 24 hours, a test for measuring product acceptability was conducted among 60 people using a 7-point hedonic scale. The survey yielded an acceptability value (I like moderately) of 6.7 for pectin concentrations of 0.2% and citric acid concentrations of 0.3%.

• Autores: Torregroza Espinosa , Angélica María; Gomezcaceres Pérez, Luty del Carmen; Rodríguez Manrique, Jhonatan Andrés; López Martínez, Rolando José
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2019
• Institución: Corporación Universitaria del Caribe - CECAR
• Repositorio: Repositorio Digital CECAR
• Idioma: eng
• OAI Identifier: oai:repositorio.cecar.edu.co:cecar/10814
• Acceso en línea: https://repositorio.cecar.edu.co/handle/cecar/10814
• Palabra clave: pectin; hedonic test; response surface
• Rights: openAccess
• License: Derechos reservados. Corporación universitaria del caribe-cecar